ROASTING/GRILLING LAMB

It is always hard to decide how to cook a cut of meat, and how to tell when it is done. Usually with meat, doneness is determined by internal temperature. Invest in a good meat thermometer. My husband found one that is cordless so I can stick the probe in the meat and carry the unit around the house with me and it will beep when it is almost done and give updates on temperature. There are many varieties on the market so find one that works for you.

Don’t forget to remove the meat from the cooking source when the temperature reaches about 5º below the doneness level. As the meat sits before serving it will continue to cook a bit.

Lamb is generally cooked to 160º F in a 325º F oven.

4-7 pounds of Boneless Leg Roast will take 2-4 hours to roast in the oven, or 2¼-3¾ hour to grill over indirect heat.

2-3 pounds of Boneless Rolled Shoulder Roast will take 1¼-2 hours to roast in the oven, or 1½-2¼ hours to grill over indirect heat.

1½-2½ pounds of Rib Roast will take 1 to 1½ hours to roast in the oven, or grill over indirect heat for the same amount of time.

5-7 pounds Whole Leg Roast will take 2-3 hours to roast in the oven, or 2¼ to 2½ hours to grill over indirect heat.